主要研究了鲢鱼天然抽提物的制备工艺条件 ,着重探讨了抽提过程和酶解过程中各种影响产品风味和得率的因素 .在 9倍加水量、3%加盐量及 pH 6.8,1 0 0℃条件下先抽提 ,然后利用1 %中性蛋白酶 ,1 %木瓜蛋白酶和 0 .3%胰酶进行酶解和脱苦 ,可得到风味良好而且得率很高的鲢鱼天然抽提物 . This paper mainly studied the preparation conditions of the natural extracts of silver carp and emphatically discussed the factors affecting the flavor and yield of the products in the process of extraction and the process of enzymolysis.At 9 times of water addition, 3% of salt and pH 6.8, 1 0 0 ℃ under the conditions of the first extraction, and then use 1% neutral protease, 1% papain and 0.3% trypsin digestion and debittering can be good flavor and high rate of silver carp natural pumping Extract.